Macaroni and Cheese

As promised for earthfiregirl:

12-16 oz elbow pasta (we used the ones from Bionaturae).
4 Tbs flour
4 Tbs butter
2 cups milk
16 oz cheese (2:1 Monterrey Jack:Cheddar but use whatever you like) grated


Preheat oven to 400^F
In large pot of boiling water cook pasta until super al-dente, drain set aside pasta

While the pasta is cooking, in a separate pan, melt butter over medium-high heat. When the bubbles start to subside, whisk in the flour and cook until golden brown and there is a distinct nutty aroma. Whisk in milk and cook until thickened. (This is a good time to add additional seasonings such as white pepper, Tobasco sauce, cayenne pepper, dijon mustard etc etc etc). Once the sauce has thickened, turn off the heat and slowly mix in the grated cheese, reserving some for topping the final dish. Mis together the sauce and the pasta and pour into an oven-safe casserole. Sprinkle the remaining cheese on top and bake until the top is brown and crisp. Remove from oven and allow to set for 5-10 minutes and serve.